Cranberry Ketchup and Cranberry Sauce

This cranberry ketchup and my simple cranberry sauce are a tasty addition to any meal—and not just for the holidays. Freeze some extra bags of cranberries to make throughout the year.

Life is full of surprises with ups and downs like a roller coaster. One moment you are on top of the world (knowing that it won't last), full of anticipation and fear of the unknown as you contemplate the ride down. Personally, I don't like roller coasters, I prefer a gentle ride on a carousel. Last November and December were such roller coaster months for me.  I had a wonderful visit with my mom in Germany. Afterwards, my husband and I went to Berlin, Prague, and Nürnberg. I came home and got ready for Christmas in the Sierras, baked cookies, tarts, made cranberry ketchup and cranberry sauce. Two days before Christmas, we loaded all our goodies into the car and left for the mountains. As we began our journey, I got messages from my niece saying that my mom had fallen and broken her hip badly. She was in an ambulance on the way to the hospital. On the first summit,  I decided to turn around and go back home to make arrangements to leave for Germany. I was on the plane 24 hours later, and landed in Germany on Christmas Day. By then, my mom had peacefully passed away with my brother's family around her. I am so thankful for their love and care.

Cranberry Ketchup

Last year, while looking through my folders, I came upon a recipe for cranberry ketchup. Since I love cranberries, I decided to make some. It was still in my fridge when I returned  from Germany after my mom’s funeral. It was comforting to put on my sandwiches and added flavor and richness to many meals. I promised myself to make it again. This year, I will be in Germany for Thanksgiving to celebrate my brother's birthday. So, I decided to have a pre-Thanksgiving dinner in the Sierras in our cabin with my sister-in-law and her husband. The late fall here is gorgeous. There are very few people there now and we were expecting a dusting of snow for the weekend.
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I made the cranberry ketchup and cranberry sauce several days before we drove up. The ketchup is fantastic and a spoonful will enhance most any meal. It lasts for a long time in the fridge and needs to sit for a couple of days to develops its full flavor.

Cranberry Sauce

Every time I cook a turkey, I make cranberry sauce. Turkey without cranberry sauce is not an option on my table. For many years, I have made the same recipe—not because it is the best or special—but because it is the one my family and I like the best. It is simple and easy to make. I always make it ahead of time and keep it in the fridge. There have been fleeting moments when I thought about adding ginger or a minced jalapeño, but I haven't. Maybe someday I will. 
The amount of sugar depends how tart you want it to be: I used ¼ cup this time, but I think I will use ½ cup the next time. The tartness of cranberries has to be balanced with something sweet like orange juice and sugar. All my tasters liked the tartness of the thick sauce.

Cranberry Ketchup

Print Recipe

Cranberry Ketchup 
This recipe makes about 1 ½  cups of ketchup

Ingredients

1 cup finely chopped red onion 
2 cups of water
4 cups of fresh or frozen cranberries
(not thawed) 
2 strips of fresh orange peel
½ cup packed light brown sugar
½ cup regular sugar
½ tsp Chinese five-spice powder
​1½ tsp salt

Directions 

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Simmer the onion in water for about 10 minutes, uncovered until tender. Add cranberries and orange peel and continue to simmer uncovered until the berries are collapsed,  another 10 minutes. Discard the zest and purée the berries in a food processor. Strain the purée through a sieve into a saucepan, discarding the solids. Stir in all the sugar, the five-spice powder, salt and simmer for 5 minutes, stirring occasionally. Cool completely and keep in a covered jar in the fridge.

Cranberry Sauce

Print Recipe

Cranberry Sauce 
This is a thick sauce that you can spoon onto your plate.
Makes about 2 cups enough for about 6 to 8 servings

Ingredients 

3/4 cup freshly squeezed orange juice
½ cup water 
¼ - ½ cup of sugar 
3½ cup fresh or frozen cranberries (12 ounces) 
​½ tsp freshly grated orange zest

Directions 

Bring the orange juice, water and sugar to a boil, stirring until the sugar is dissolved. Add cranberries and simmer until berries are popping, 10 to 12 minutes. Stir in the zest and cool.


Guten Appetit!
Recipe for Cranberry Ketchup adapted from Gourmet magazine © Sunnycovechef